We will be at the market from 4-7 on Wednesday under the pavilion on the corner of Bank and Market streets in beautiful New Albany, Indiana. There are several vendors set up as well… Rookies Cookies, Patticakes Pies and Catering, local honey from Starlight, homemade soaps, Holly’s baked goods and a few other produce vendors.
We will have plenty of veggies on Wednesday; tomatoes, sweet corn, new potatoes, green beans, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, beets, cucumbers, green peppers, cherry tomatoes, cabbage, etc…
Peaches are in abundance right now, we will continue to have them through the summer(if we get some rain soon). Blackberries are ripening now, we will have them for several weeks.
If anyone needs produce and would like me to have ready, just e-mail me and let me know early in the day Wednesday. I will have your order ready when you arrive Wednesday evening. Eggs will be available on Wednesday’s by request only, if you need them let me know and I will be sure to bring some for you.
Thanks and have a great day, and see you at the market!
Val & Kenny
**Notice to my Harrison County “Homemakers”…
Deliveries will be made on Thursdays at 11 am
New Salisbury ~ Family Dollar ~ Parking Lot
Please be sure and order from this post and have your orders e-mailed by noon on Wednesdays. That way we know what must be harvested just for you. Please tag subject line… Harrison County Delivery
For now I will be doing weekly deliveries, if warranted I will revise delivery schedule at a later date.
Thanks for another great Wednesday at the New Albany Farmer’s Market, it was a hot miserable day but you all still came out to support your local vendors. We appreciate each of you for that!
We have great produce available at the market this weekend! The first SWEET CORN of the season is here! Hopefully we will have much more this season, but we need rain! It is wonderful right now, don’t miss out, you’ll want some for your weekend cookouts.
Kenny has been digging more garlic this week, we will have more available, both “elephant” and “French”.
We will also have some of our first eggplant this season, Kenny has seven different varieties planted this year. Tomatoes are just getting better and better, we will have plenty of them and some cherry tomatoes as well as a few heirlooms. Along with these veggies we will also have new red potatoes, green beans, Swiss chard, beets, cabbage, green peppers, cucumbers, our new crop of “candy” onions and cauliflower(it will be the much smaller variety). English peas are still hanging in there so we should have a few of them and a few kohlrabi available.
We still have some blueberries this Saturday and have started picking the first peaches of the season. Of course these are not the free stone variety, but they are delicious. Kenny picked the first blackberries this week as well, we hope to have some ready for the weekend.
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market Saturday.
We are now producing enough fresh produce to start taking order for our “basket of the week”, which includes a little bit of everything available the current week. The “Weekly Basket” cost $25 and always includes fruit when available and you can also add fresh eggs to your basket. If you are interested talk to me on Saturday or e-mail me and let me know.
If anyone wants to pre-order to have their fruit and veggies ready for pick up, just e-mail me and let me know early Friday. I will have your order ready when you arrive Saturday morning (that way you can sleep in, work out or just plain work and still get what you want before we run out).
Thanks for your patronage,
Val & Kenny
Basket of the week sample...9-'11
Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip.
Kohlrabi was a “featured” produce in our Basket of the Week on last Saturday, this is one of our favorite recipes and wanted to share it with you.
1 1/2 pounds fresh kohlrabi ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar
Fresh Basil
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy). Add some fresh basil before serving.
Tomatoes are here! We will have plenty on Wednesday, along with an abundance of cucumbers and squashes. In fact we are over run with squash; zucchini ~ both green and golden as well as yellow summer squash. They love this hot weather and Kenny’s endless watering.
We will have plenty of other veggies on Wednesday… new potatoes, green beans, Swiss chard, cabbage, beets, green peppers, cucumbers, and our new crop of “candy” onions. We will have cauliflower, but it will be the much smaller variety. Broccoli is all but gone, we will still have a few crowns available. Hot peppers are almost ready!
We have started to pick the first peaches of the season and will have some available on Wednesday, of course these are not the free stone variety, but they are delicious. Free stones will ripen in a few more weeks. We have blueberries this week, but the black raspberries are gone for the season. Blackberries are just around the corner, they are ripening as I type.
We are now producing enough fresh produce to start taking order for our “basket of the week”, which includes a little bit of everything available the current week. The “Weekly Basket” cost $25 and always includes fruit when available. If you are interested talk to me at the market or e-mail for more information.
If anyone needs produce and would like me to have ready, just e-mail me and let me know early in the day Wednesday. I will have your order ready when you arrive Wednesday evening. Eggs will be available on Wednesday’s by request only, if you need them let me know and I will be sure to bring some for you.
Thanks and have a great day, and see you at the market!
Val & Kenny
Basket of the week sample...9-'11
**Notice to my Harrison County “Homemakers”…
Deliveries will be made on Thursdays at 11 am
New Salisbury ~ Family Dollar ~ Parking Lot
Please be sure and order from this post and have your orders e-mailed by noon on Wednesdays. That way we know what must be harvested just for you. Please tag subject line… Harrison County Delivery
For now I will be doing weekly deliveries, if warranted I will revise delivery schedule at a later date.
It’s here!
Looking forward to another great Saturday at the New Albany Farmer’s Market. We will be under the pavillion at the corner of Bank and Market Streets from 8-1 in beautiful downtown New Albany, Indiana. Hope to see you there!
We will have plenty of veggies on Saturday, new potatoes, green beans, zucchini – both green and golden, summer squash, beets, green onions as well as a new crop of “candy” onions. Swiss chard, broccoli, cauliflower, cabbage, cucumbers and we may still have a few fresh peas available. We will have plenty of home grown tomatoes. We will have blueberries this Saturday and have started picking the first peaches of the season. Of course these are not the free stone variety, but they are delicious.
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market as well.
We are now producing enough fresh produce to start taking order for our “basket of the week”, which includes a little bit of everything available the current week. The “Weekly Basket” cost $25 and always includes fruit when available and you can also add fresh eggs to your basket. If you are interested talk to me on Saturday or e-mail me and let me know.
If anyone wants to pre-order to have their fruit and veggies ready for pick up, just e-mail me and let me know early Friday. I will have your order ready when you arrive Saturday morning (that way you can sleep in, work out or just plain work and still get what you want before we run out).
Thanks for your patronage,
Val & Kenny
Sample basket of the week
Tomatoes are here! We will have plenty on Wednesday, along with an abundance of cucumbers and squashes. In fact we are over run with squash; zucchini ~ both green and golden as well as yellow summer squash ~ and we will be running a special on them Wednesday!
We will have plenty of other veggies on Wednesday as well, new potatoes, green beans, Swiss chard, cabbage, cucumbers, and our new crop of “candy” onions. We may still have a few fresh peas available.
We will start to pick the first peaches of the season this week and will have some available on Wednesday, of course these are not the free stone variety, but they are delicious.
If anyone needs produce and would like me to have ready, just e-mail me and let me know early in the day Wednesday. I will have your order ready when you arrive Wednesday evening. Eggs will be available on Wednesday’s by request only, if you need them let me know and I will be sure to bring some for you.
Thanks and have a great day, and see you at the market!
Val & Kenny
Roasted yellow squash and onions
This is so easy you can fix as a side dish with any dinner, it’s especially good with our “candy” onions. You can prep this and throw in the oven while you get the remainder of your meal ready. This is all you need:
2 small to medium yellow summer squash per person
1/2 small onion per person
freshly ground black pepper
salt
Preheat oven to 425F.
Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
Trim the ends of the onion and peel it. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.
Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of oven.
Tags: candy onion, yellow summer squash
Looking forward to another great Saturday at the New Albany Farmer’s Market. We will be under the pavillion at the corner of Bank and Market Streets from 8-1 in beautiful downtown New Albany, Indiana. Hope to see you there!
We will have plenty of veggies on Saturday, new potatoes, green beans, zucchini – both green and golden, summer squash, beets, green onions as well as a new crop of “candy” onions. Swiss chard, broccoli, cauliflower, cabbage, cucumbers and we may still have a few fresh peas available. We will have tomatoes, they are really beginning to ripen; we should have a couple bushels of red ones. (that’s around 75-100 pounds or so if your’e wondering). We will still have black raspberries on Saturday and limited blueberries this week, but next week Kenny says we should be starting to pick the first peaches of the season. Of course these are not the free stone variety, but they are delicious.
My herbs are still looking great and we have many varieties available. This weekend will be the last time I bring the individual pots of herbs, but I will continue to bring the larger patio herb pots. Stop by this week if you need single herbs for your herb gardens.
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market as well.
We are now producing enough fresh produce to start taking order for our “basket of the week”, which includes a little bit of everything available the current week. The “Weekly Basket” cost $25 and always includes fruit when available and you can also add fresh eggs to your basket. If you are interested talk to me on Saturday or e-mail me and let me know.
I am an evening late doing my post this week. I apologize for that, I guess my days were out of whack due to vacationing. I know I haven’t given you much time to think about your pre-orders, but please try and get them in as early as possible tomorrow so we have an idea how much harvesting we must do. I will have your order ready when you arrive Saturday morning (that way you can sleep in, work out or just plain work and still get what you want before we run out).
Thanks for your patronage,
Val & Kenny
Sample basket of the week
The cabbage is a green, leafy plant that forms part of the Brassicaceae family. Other members of this family include broccoli, Brussels sprouts, collards, cauliflower and kale. The leafy portion of the cabbage cluster is generally the only portion of the plant that is eaten, raw, cooked or preserved.
Cabbage is used in many popular dishes, cold slaw being the most common, which is thinly sliced strips of cabbage that is mixed with carrots or alone and includes mayonnaise for flavor. It can also be used in soups and stews and has a very strong aroma. We love it in casseroles and on the grill.
There are various types of cabbage and it is estimated that there is at least a hundred different types grown around the world. We grow the most common type, green cabbage, however we grew the napa cabbage this spring and Kenny has been known to grow the red cabbage occasionally.
Cabbage is an excellent source of vitamins K and C; it is also a very good source of dietary fiber, vitamin B6 and is a good source of thiamin, riboflavin, calcium, potassium, vitamin A, protein and magnesium.
Many of you know one of our favorite soups is my Rustic Cabbage, but Kenny also loves Grilled Cabbage. If you have ever been to the market when we have cabbage available you have most likely heard him tell someone about cooking grilled cabbage. (I think he tells everyone how he fixes it) Here are his instructions…
Quarter the cabbage ,wrap each quarter with a strip of bacon, put on aluminum foil, salt and pepper to taste, add ice cube, wrap in foil, place on hot grill and cook 45 mins to an hour. Unwrap and enjoy!
On the road again…relaxing at the “Delta Queen” Hotel in Chattanooga, Tennessee. What a lovely couple of days relaxing with mom and enjoying the nostalgia of days gone by aboard the last traditional steam engine riverboat. What a memorable experience even with the ninety degree cabin, unfortunately the air condition was out in our stateroom.
I’ll be home tomorrow in plenty of time to help Kenny get ready for Wednesday’s farmers market. We will be at the market from 4-7 under the pavilion on the corner of Bank and Market streets in beautiful New Albany, Indiana.
We will have plenty of veggies on Wednesday; new potatoes, green beans, zucchini – both green and golden, summer squash, as well as a new crop of “candy” onions, Swiss chard, broccoli, cauliflower, cucumbers and fresh peas will also be available. We will have tomatoes, but they are still slow in ripening; however, we should have about a bushel of red ones (that’s around 50 pounds or so if your’e wondering).
Black raspberries are still coming in strong, so we should have plenty of them available. Kenny is picking blueberries this evening and hopes to have some to bring on Wednesday after filling the orders we already have for them.
If anyone needs produce and would like me to have ready, just e-mail me and let me know early in the day Wednesday. I will have your order ready when you arrive Wednesday evening. Eggs will be available on Wednesday’s by request only, if you need them let me know and I will be sure to bring some for you.
Thanks and have a great day, and see you at the market!
Val & Kenny
The Delta Queen Hotel is moored at Coolidge Park Landing ~ Chattanooga,Tennessee
